step 1
In a saucepan, add Water (1/2 cup) and Granulated Sugar (1/2 cup), bring to a boil, and cook until the sugar is dissolved. Turn off the heat. Add the Brandy (1/2 cup) to the syrup.
step 2
In a large bowl, pour in the syrup together with the Figs (10), cover with plastic wrap, and keep in the fridge for at least 1 hour or overnight.
step 3
To make the cake, add the Whole Milk (1 cup) and Earl Grey Tea (3 bags) into a saucepan, and bring to a simmer for 2 minutes. Remove from the heat and cover, set aside to cool. Remove the tea bags.
step 4
To make the cream, start by simmering the Heavy Cream (1/2 cup), Whole Milk (4 Tbsp), and Earl Grey Tea (3 bags) in another saucepan for 2 minutes. Remove the tea bags and transfer the cream to a clean bowl, cover, and keep in the fridge.
step 5
Preheat the oven to 350 degrees F (180 degrees C).
step 6
Grease an 8-inch cake tin with cooking spray and line with parchment paper, set aside.
step 7
Whisk together the Cake Flour (2 1/2 cups), Salt (as needed), Baking Powder (2 tsp), and Baking Soda (1 tsp).
step 8
Using a stand mixer fitted with the whisk attachment, beat the Unsalted Butter (1 cup) with high speed until smooth and light in color. Add the Granulated Sugar (1 1/2 cups) and beat until light and fluffy. Using a spatula, scrape down the sides of the bowl as needed.
step 9
Turn to medium speed, add the Farmhouse Eggs® Large Brown Eggs (4) one at a time, wait until well incorporated before adding the next one.
step 10
Turn the mixer to low speed, and add half of the flour mixture followed by half of the cooled earl grey milk. Repeat until fully incorporated. Stop and scrape down the bowl occasionally.
step 11
Transfer the batter to the prepared cake tin, and bake for about 60 minutes until a toothpick comes out clean. Allow the cake to cool on the rack. Make sure the cake has completely cooled down before assembling.
step 12
In a mixing bowl, smooth the Cream Cheese (2/3 cup) with a spatula. Add the chilled Earl Grey cream mixture, and mix until well combined.
step 13
In another mixing bowl, add the remaining Heavy Cream (1 cup) and Powdered Confectioners Sugar (4 Tbsp). Beat with a hand whisk until soft peaks. Add the cream cheese mixture, and whisk until hard peaks.
step 14
Slice the cake into two even slices. Place 1 layer of the cake on the cake stand, and brush some brandy syrup over the top. Spread some Fig Jam (1/2 cup) over the cake. Then evenly spread the Earl Grey cream over the top. Then place a layer of soaked figs. Top with another layer of the cake, and brush with the syrup. Spread the remaining Earl Grey cream and garnish with Figs (6) and Fresh Thyme (3 sprigs).
step 15
Chill the assembled cake in the fridge before serving. Prepare the French Martini Cocktail.
step 16
Build GREY GOOSE® Vodka (12 fl oz), Fresh Pineapple Juice (16 fl oz), and Chambord (4 fl oz) in a Boston glass.
step 17
Top with cubed ice and shake. Fine strain into a chilled cocktail glass.
step 18
Garnish with a Fresh Raspberries (to taste).
step 19
Serve the cake with the cocktails and enjoy!
